Cutting Board — Medium

The size most people actually reach for. Big enough to break down a chicken or work through a board of vegetables without things falling off the edge.

Wood over plastic for a reason: plastic boards shed microplastics into your food every time the knife scores them, and the scores are where bacteria live. Wood closes over and its own chemistry works against what grows in it.

Care: hand wash, never the dishwasher, dry standing up. Oil it when it looks thirsty.